Lost Leaves Punch

• Produce

  • 1 Apple and lemon
  • 2 generous cups Oolong tea

• Condiments

  • 1/3 cup Brown sugar simple syrup
  • 1 Generous 1/2 cup (125 ml fresh lemon juice, fresh

• Drinks

  • 1 generous cup Apple cider, fresh unsweetened

• Frozen

  • 1 large block Ice

• Beer, Wine & Liquor

  • 1/2 tsp Angostura bitters
  • 1 generous cup Calvados
  • 1 750-milliliter bottle Noilly prat ambre vermouth

Found on washingtonpost.com

Description

Ingredients

• 1 large block ice (see headnote)
• One 750-milliliter bottle Noilly Prat Ambré vermouth (see headnote)
• 1 generous cup (250 ml) Calvados
• 1 generous cup (250 ml) fresh, unsweetened apple cider
• 2 generous cups (500 ml) chilled oolong tea
• 1/2 teaspoon Angostura bitters
• A generous 1/2 cup (125 ml) fresh lemon juice (from 2 lemons)
• 1/3 cup (75 ml) brown sugar simple syrup (see NOTE)
• Apple and lemon, for garnish

Directions

• Place the block of ice in a large punch bowl. Combine the vermouth, Calvados, cider, tea and bitters in a large pitcher, stirring to combine. Gradually add the lemon juice and the brown sugar syrup, tasting to make sure the sweetness and acidity are to your liking. Pour the punch gently over the ice in the bowl. Just before serving, slice the fruit very thin and gently place the slices on the surface of the punch, so they float. NOTE: To make the brown sugar simple syrup, combine 1/2 cup of dark brown sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar has dissolved. Cook for 2 minutes, then let the syrup cool completely before using. (You may have a little syrup left over; it can be refrigerated for several weeks.)

Nutrition